MEATBALLS!! I never really had meatballs growing up. It just wasn’t a dish that my mom made. Last year as I was scrolling through feeds of beautifully plated meals I saw it: meatballs. I thought… I’ve never eaten meatballs, or made them but let’s give it a whirl! After some trial and error, I trimmed up my favorite meatball flavors and packaged them in this healthy meatballs recipe which I served over spaghetti squash!
Spaghetti squash is a fantastic way to get extra vegetables into your meal! If you’ve been following me on social media for a while, you know I like to get as many vegetables into my main dish as possible. Sometimes veggies sitting on the side of your plate can seem unappetizing. Incorporating them as part of the entree makes them more likely to be eaten!
Nutritionally, spaghetti squash is naturally low in carbohydrate, about 10 grams per 1 cup cooked and it provides a little over 2 g of fiber per cup.
When spaghetti squash is prepared, the “meat” of the vegetable naturally pulls into a noodle-looking shape after being scraped with a fork. It has a nice flavor, and extras are easily refrigerated and reheated. My favorite way to prepare spaghetti squash is baking face-down at 400° for 40 minutes. Check out the full instructions below! If you prefer to serve the meatballs over noodles instead, no problem! Just skip over the spaghetti squash instructions.
Choose lean ground meat for your base. Look for ≥90% lean. Personally, I prefer a 93% lean ground meat for this recipe. You can certainly use ground turkey if you prefer, but I think the flavor is much richer with beef. If you choose too lean of meat (bison or 99% lean turkey), the meatballs will have a hard time sticking together and might fall apart.
To skinny this recipe down, I’ve used a lean ground meat, reduced the amount of breadcrumbs, swapped whole wheat breadcrumbs for regular breadcrumbs, used a fat-free milk and reduced the salt and cheese.
I definitely recommend adding the fresh basil to top off your dish! Fresh herbs really bring depth this recipe. Interestingly, fresh basil is also quite high in vitamin A. See, bonus points for adding more plants to your meal 😊.
I hope you enjoy this recipe! If you try it, write a comment letting me know what you think!
Disclosures: None. This post was not created in affiliation with any product or brand.